1 x Middle gammon
2 x Bay leaves
2 ts Cloves
2 tb Golden syrup
2 tb Demerara sugar
1/2 pt Cider
1 Tn peach halves
Chopped chives

Total cooking time: allow 20 minutes per pound plus 20 minutes
extra. Wash the joint, place in a saucepan, cover with water, add the
bay leaves and bring to the boil. Cover and simmer for half total
cooking time. Remove from the pan and discard liquid. Set oven to
375/F or Mark 5. Remove the skin from joint, score the fat and press
in the cloves. Place in a roastina tin, pour the syrup over the fatty
sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and
bake for remainder of cooking time. Baste with the liquid 2 or 3
times. Twenty minutes before the end of cooking time add the peach
halves, reserving the juice, and sprinkle with chopped chives. When
cooked, remove the joint and the peaches. Add the peach juice to the
tin and boil rapidly to reduce to make a sauce; serve separately.
FIV1.’V77

Posted to the mm-recipes mailing list by “ray.watson”

Hi All

Taken from a booklet called Favourite Peak District Recipes. The Peak
District is a beautiful part of the UK and if you get the chance
take a trip there.

Happy Cooking Ray

MMMMM

Recipe By : Reader’s Diget Great Recipes for Good Health
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoons cream of tartar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered orange peel
1 1/2 teaspoons arrowroot
1 1/2 teaspoons sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme — crumbled
1/4 teaspoon plus a pinch of powdered lemon peel
1/4 teaspoon cayenne pepper

Place all the ingredients in a small electric coffee grinder, spice
grinder or blender. Grind for 10 seconds or until the mixture is fine.
Insert a funnel in the top of a a glass salt shaker, pour the mixture
into it and tap the funnel lightly to fill the shaker. Cover the rest of
the mixture tightly and store itin a cool, dark, dry place. makes about 1/2
cup.

Nutrition data per teaspoon: 6 calories, no fat, no cholesterol, 1 g
complex carbohydrates, 1 mg sodium.

– - – - – - – - – - – - – - – - – -

NOTES : Clipped from the Dallas Morning News. Note from clipping: This
recipe… will stay fresh for several months. Look for powdered citrus
peels on the spice shelf of the grocery store. Check fruit preservatives
for powdered citric acid.

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

– - – - – - – - – - – - – - – - – -

Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

1 lb Pork butt cut into 1-inch
-pieces

MMMMM———————–MEAT MARINADE—————————-
1 tb Sherry
2 tb Water
2 tb Kikkoman soy sauce
4 ts Flour
4 ts Cornstarch
1 Green pepper, cut into 1/2
-inch chunks
1 Onion, cut into wedges
12 Maraschino cherries
1 c Canned lichee
1 c Pineapple chunks

MMMMM———————–SAUCE MIXTURE—————————-
1/2 c Brown sugar
1/2 c Vinegar
1 ts Salt
4 tb Catsup
3/4 c Pineapple juice
4 ts Cornstarch

Had a house guest last week++an old friend who likes my Chinese
cooking, but tends to prefer the tamer stuff++you know, things
without tentacles or feet. So I whipped up a batch of this
excellent, quick and easy sweet and sour pork. It’s a long time
favorite that I haven’t cooked for a some time. Been too busy with
Thai and Vietnamese food to make it. It was just as excellent as I
remember it being and I actually improved on it with a couple of
substitutions.

I used 1/2 cup palm sugar instead of 1/2 cup brown sugar. Palm sugar
has a rich, complex and addicting taste while being a little less
cloyingly sweet than regular sugars. It gives a taste that’s
“exotic” without being obvious. Where the recipe calls for 3/4 cup
pineapple juice I used 3/4 cup of the juice from some brandied
peaches I made. I made ‘em months ago and froze the leftover juice
specifically to use in a sweet and sour dish. (This is a good thing
to do with any sweet fruity type juice.)

I left out the maraschino cherries++bleechhhhh!++and substituted a
red bell pepper for the color contrast. The only thing even faintly
exotic in the recipe is the canned lichees (also a good juice to save
for sweet and sour stuff) and that can be omitted if you can’t find
them++or use canned apricots or whatever instead. You could also use
longans or rambutans, which are close relatives of lichee, quite
successfully.

Yield: 6 servings

PREPARATION: Drain fruits, prepare sauce mixture. Marinate pork in
meat marinade for 1/2 hour.

COOKING: Deep fry pork cubes in a wok for about 3 to 4 minutes until
golden brown. Drain. Pour all the oil back into the bottle. Add
sauce mixture into wok and stir until thickened. Add green pepper
and onions and cook for 2 minutes. Add pork cubes and stir until
heated through. Add fruits and stir until they’re coated with the
sauce.

DO-AHEAD NOTES: Cook through making the sauce. Just before serving,
add pork, vegetables and fruit according to directions.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
Posted by Stephen Ceideberg; March 11 1991.

MMMMM

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Crocker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsweetened lemon-flavored
-instant iced tea (dry)
1/4 c Sugar
1/4 c Orange-flavored instant
-breakfast drink (dry)
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/8 ts Ground ginger
12 c Boiling water

Mix all ingredients except boiling water; store in
tightly covered container at room temperature up to 1
week.

Pour boiling water over tea mixture stir until
dissolved. Garnish with lemon or orange slices if
desired. 16 servings (about 3/4 cup each); 35 calories
per serving.

NOTE: For individual serving, mix 1 tb dry tea mixture
and 1 cup boiling water until mixture is dissolved.

Source: Betty Crocker’s Cookbook, 6th Edition

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Sweet potatoes
1/2 Lb Prunes — pitted and
and diced
=09
1 Butternut squash
1/3 C Water — peeled and diced
4 Tart apples, peeled
1 Tsp Cinnamon — ground
and diced 1
1/2 Tsp Nutmeg — ground
1/3 C Passover wine, sweet — red
1/2 Tsp Ginger — ground

Combine all of the ingredients in a large bowl. Mix well to distribute t
he liquid evenly. Dump into a baking dish and seal the baking dish tight
ly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don’t serve it out of
the pan you cooked it in (the movement into the serving dish squeezes ju
ices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover — The original version of
this recipe came from the “Jewish Holiday Cookbook,” by Gloria Kaufer Gr
eene. It benefits from beinng made ahead and then heated for the Seder.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decw
rl -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

– - – - – - – - – - – - – - – - – -

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into piec
1/4 c Grated Pecorino Romano chees

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in
a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet
for 30 minutes at 350F. Meanwhile, bring broth to a boil and add
spinach. Cover and boil for 5 minutes. Add the meatballs to the hot
broth, bring to a simmer. Stir in the cheese and serve immediately.
Rita in Scottsdale 01/02/92 01:41 am

—–

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Breads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted all-purpose flour
1 t Baking soda
2 ts Baking powder
1/2 c Granulated sugar
1/2 ts Salt
4 Eggs whites
1 1/4 c Skim milk
1 c Fresh or frozen Blueberries
(Thawed if frozen)
Non-Fat Cooking Spray

1. Preheat oven to 400 degrees F. 2. Spray twelve 2
to 2 1/2 inch muffin pan cups 3. Into large bowl, sift
flour with soda, powder and salt 4. Into medium size
bowl beat egg whites and milk 5. Add sugar, then egg
mixture into large bowl. With spatula, blend until
throughly combined. (mixure should be slightly lumpy)
6. Glently fold blueberries into mixture 7. Spoon
batter into prepared muffin cups about 2/3 cups from
top. 8. Bake 18 to 22 minutes

makes about 11-14 muffins about 130 calories and .05
grams of fat Submitted By COOK4U@VIVANET.COM On
SAT, 23 SEP 1995 080223 -0400 (EDT)

– - – - – - – - – - – - – - – - – -

13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought

MMMMM